Empty My Fridge
The Perfect Pulled Pork Sandwich | Chef Jean-Pierre
Ingredients
- Pork shoulder4 lb
- Olive oil2 tbsp
- Onion · sliced, cooked2
- Brown sugar¼ cups
- Onion powder7 tsp
- Garlic powder7 tsp
- Smoked paprika2 tbsp
- Black pepper2 tsp
- Salt2 tsp
- Cayenne pepper1 ¼ tsp
- Oregano1 tsp
- Cumin1 tsp
- Ketchup2 cups
- Honey¼ cups
- Balsamic vinegar⅓ cups
- Molasses¼ cups
- Corn syrup¼ cups
- Dijon mustard2 tbsp
- Worcestershire sauce1 tsp
- Hot sauce1 dash
- Liquid smoke1 dash
- Whisky1–2 tbsp
- Burger bun
- Vinegar
Instructions
- In a bowl, combine the brown sugar, onion powder, garlic powder, smoked paprika, black pepper, salt, cayenne, oregano or thyme, and cumin.
- Over medium heat, add the garlic olive oil to a Dutch oven. When hot, add the sliced onions and sauté until light golden brown.
- Trim excess fat from the pork shoulder if needed.
- Rub the spice mixture all over the pork, massaging it in well.
- Place the pork fat side up on top of the onions.
- Cover the Dutch oven tightly with a lid or foil.
- Roast in the preheated oven for about 5 to 6 hours, until the pork is tender and pulls apart easily with a fork. Baste with the rendered juices every hour if you can.
- Raise the oven to 400°F (205°C) and remove the lid or foil.
- Roast a further 30 to 60 minutes until a good crust forms.
- Remove the pork and rest it for about 30 minutes.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
OnionBrown sugarPork shoulderBurger bun
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